All food temperatures are internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation such as discontinue wet stacking of food containers, cleaning the shelves at the cook line, and the walls in poor repair at the veggie prep and prep table at the cook line.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are hot holding at improper temperatures: (1) pinto beans (116-120*) and black beans (98-105*) in hot holding cabinet
Correction: (2) steak pieces (116*) and diced steak (122*) in the chef table heat well inserts
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12/16/2015 | Routine | |
All food temperatures taken were internal except for bottled beverages in the display reach-in refrigerator. Remove all damaged thermometers from units, ensure a working thermometer is placed in the front of each unit. The undercouter refrigerator (opens on two sides) on the back make line has a working thermometer, but had damaged thermometers in unit as well.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken in grill drawers is cold holding at improper temperatures of 44-61*F. This is due to the chicken being set out on hot grill ledge when the cook places chicken on grill to be cooked, then places chicken back in the refrigerator.
Correction: Discontinue setting chicken in hot areas during dispensing, this allows the chicken to climb in to the temperature danger zone while cold holding.
- Equipment - Cutting Surfaces (repeated violation)
Observation: More than one cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The following equipment was noted in need of cleaning: racks above three compartment sink, 2 metal racks on each side of cookline, and chemical storage racks.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor grout in between floor tiles in the kitchen is deteriorating, leaving gaps in between floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken in heat well hot holding at or below 135* (121-128*).
Correction: Corrected by relocating to grill and reheating to over 165*. The heat well was not turned on prior to placing chicken in it. PIC turned on the heatwell and then reheated chicken on grill. Hot hold at least 135* after cooking to proper temperatures.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located at the front cookline and service lines did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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10/21/2014 | Risk Factor | |
This was a follow-up evaluation to ensure cold and hot holding issues have been addressed. Operator has decided to use time as a public health control. Policy on file.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager (CFM).
Correction: At least one full time employee who has successfully completed an approved food safety course (e.g. ServSafe) shall register the completion certificate with the Hampton Health Department. Bring the certificate(s) to the Hampton Health Department located at 1320 LaSalle Ave. The cost is $10/certificate. The Hampton CFM certificate shall be posted in the food facility in public view. This person or persons shall be responsible for ensuring staff are educated in food safety as it pertains to their duties.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Top portion of steak on steam line is hot holding at improper temperatures (119*).
Correction: Corrected. Hot hold phf/tcs foods at or above 135*. Provided written procedures to use time as a control and provided log sheet.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Pico (43-44*) and sour cream (45-46*) in cold well of front undercounter refrigerator are cold holding at improper temperatures.
Correction: Corrected. Cold hold potentially hazardous/time-temperature control for safety foods at or below 41*. Unit has a part that has been ordered. Disucssed adopting a time as a control policy.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the grill drawer.
Correction: Provide a thermometer inside the grill drawer (at the warmest location) to monitor ambient air temperature to it is holding at or below 41*.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Coating eroding on racks inside:
1) pass through undercounter refrigerator
2) front undercounter refrigerator
Correction: Repair/resurface or replace the racks to provide a smooth, easily cleanable, and non-absorbent surface.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Thermometer broken inside the undercounter pass through refrigerator and front undercounter refrigerator.
Correction: Repair/replace the thermometers.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located at front grill and service areas did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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04/25/2014 | Follow-up | |
all food temperatures are internal. EHS to follow-up within 24-48 hours regarding refrigeration.
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager (CFM).
Correction: At least one full time employee who has successfully completed an approved food safety course (e.g. ServSafe) shall register the completion certificate with the Hampton Health Department. Bring the certificate(s) to the Hampton Health Department located at 1320 LaSalle Ave. The cost is $10/certificate. The Hampton CFM certificate shall be posted in the food facility in public view. This person or persons shall be responsible for ensuring staff are educated in food safety as it pertains to their duties.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are hot hot holding at improper temperatures: 1) pork carnitas on service line at 120-128* 2) steak on service line at 113-118* (lost temperature during dicing at cutting station)
Correction: Hot hold phf/tcs foods at least 135*. Advised that for correction today, time may be used as a control. Discussed protocols needed to use time as a public health control for food safety as opposed to hot holding phf/tcs foods at or above 135*. EHS to return with guidance documents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following phf/tcs foods are cold holding at improper temperatures: 1) steak and chicken in grill drawer at 43-47*, 57* respectively
Correction: 2) pico (45*), sour cream (43*), and shredded cheese (44*) in cold well at front counter.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the grill drawer.
Correction: Provide a thermometer inside the grill drawer (at the warmest location) to monitor ambient air temperature to it is holding at or below 41*.
- Cooling, Heating, and Holding Capacities
Observation: The refrigerated grill drawers and the front undercounter refrigerator are not capable of cold holding phf/tcs foods at or below 41*. The ambient air temperatures observed were 60* and 44-45* respectively.
Correction: Monitor these units and take necessary action needed to ensure they are capable of cold holding phf/tcs foods at or below 41* regardless of the doors or drawers are being continuously opened and closed.
- Equipment - Good Repair and Proper Adjustment
Observation: Coating eroding on racks inside:
1) pass through undercounter refrigerator
2) front undercounter refrigerator
Correction: Repair/resurface or replace the racks to provide a smooth, easily cleanable, and non-absorbent surface.
- Good Repair and Calibration of Thermometers
Observation: Thermometer broken inside the undercounter pass through refrigerator and front undercounter refrigerator.
Correction: Repair/replace the thermometers.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food contact surfaces of equipment are not being sanitized--the sanitizer bag for the automatic dispenser at the three compartment sink was sucked dry and 0 ppm quaternary observed in the santizer basin
Correction: furthermore, there was no sanitizer on premises.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located at front grill and service areas did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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04/23/2014 | Routine | |
follow up to check walk-in cooler. Compressor valve and coils were cause of improper cold holding temperature. Currently observed walk-in cooler and steak temperatures to be sufficient. Emphasized importance of maintaining company mandated temperature logs.
No violation noted during this evaluation. | 04/12/2013 | Follow-up | |
This evaluation was conducted in response to a complaint received by this office.
EHS arrived back to office at 3:40 and had already received a voice message from store manager stating refrigeration service is currently on site.
New grill line employee did not complete temperature monitoring 4/11/13. Advised manager to ensure all new staff are properly trained as to company protocols and temperature logging requirements. Manager on duty advised me food temperatures as opposed to ambient air temperature are taken and logged-- suggested writing in log book the type of or name of the food an internal temperature was taken from.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Temperature control for saftey foods (TCS) in walk-in cooler are cold holding at improper temperatures (steak meat at 47*).
Correction: Temperature logs for the week were reviewed and it was determined that the temperature began to increase at some today (temperature was not logged for today). Advised manager to discontinue preparing food and that menu may need to be adjusted to continue to operate. Staff were in the process of icing down contents of the walk-in cooler.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler is not capable of cold holding temperature control for saftey foods at or below 41*. The ambient air temperature is observed 48-50*.
Correction: Advised to discontinue preparing food that require temperature control for safety. Refrigeration service was called in my presence. EHS to follow up next business day.
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04/11/2013 | Complaint | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> walk in refrigeration shelving powder coated surface worn / peeled off and under surface rusty
>> shelving of the under counter refrigeration unit assembly line and pass thru under counter refrgeration unit from assembly to cookline the powder coat is peeling & worn and under surface rusty
>> gasket of the pass thru refrigeration unit not secured into the door frame
>> gasket of the lower drawer under the grill is split
Correction: >> manager advised that new shelving for the walk in refrigeration unit and under counter refrigeration units is on order
>> manager CORRECTED the pass thru gasket at time of inspection by securing it to the door
>> replace refrigeration drawer gasket
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cookline and at prep sink are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities in Good Repair (repeated violation)
Observation: floor tile grout is erroded at the rice prep table
Correction: regrout the floor as needed to eliminate areas where food and moisture may accumulate
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: button / cover piece hot faucet handsink in the rear is missng
Correction: restore the button / cap to position or seal the hollowed recess in an approved manner restoreing it to smooth - durable - non absorbant and easily cleanable
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02/21/2013 | Routine | |
- Person in Charge (repeated violation)
Observation: facility lacks a CIty of Hampton certified food manager
Correction: left flyer with MOD --- CIty Code requires at least one full time employee who has taken national food manager course to register course completion statement with this office . The issued City of Hampton food manager certificate must be posted in public view
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth bucket located on floor
Correction: store on lower level work surface // buckets may not be located on floor or on/ over food service surface
- Nonfood Contact Surfaces
Observation: use of cloth toweling under cutting board
Correction: use only plastic cutting board mat or bar mesh mat
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at cold prep refrigeration unit serving line
thermometer broken door of dual side under counter refrigeration unit
Correction: provide a thermometer accurate to 2 degrees at door of each refrigeration unit with potentially hazardous food
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> walk in refrigeration shelving the shelving surface is worn and rusty
>> the under counter dual side refrigeration unit the powder coat of the shelving is worn / peeling
Correction: >> replace or resurface walk in refrigeration shelving and shelving in the under counter refrigeration unit
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board for cilantro stained
Correction: replace cutting board or remove stain
- Non-Food Contact Surfaces (repeated violation)
Observation: >>cabinetry under MERITECH hand sink is dirty
>>exterior of rice steamer is dirty / stained
>> rice steamer lid dirty from very busy lunch
Correction: clean
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: trash can not present at handsink in the rear work room
Correction: provide a trash can at each handsink for the disposal of paper toweling and food service gloves
- Physical Facilities in Good Repair (repeated violation)
Observation: cover ring / mount missing at fire suppression head over cutting board for protein
floor tile grout erroded at the rice steamer area
Correction: restore missing piece of the fire suppression head
monitor deterioration of floor tile at the rice steamer area but start to plan on time when regrouting can be done === regrout to eliminate areas where food and moisture accumulate
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty wall behind ice machine
floor dirty at rice steamer area from very busy lunch
Correction: clean
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11/09/2012 | Routine | |
- Person in Charge (repeated violation)
Observation: management change since the last inspection . No City of Hampton certified food manager as required by local code . Observed course completion card from serve safe of one of the new management team
Correction: Hampton City Code requires that at least one full time employee takes and passes nationally approved food manager class AND registers course completion certificate ( or card ) with this office . The issued CIty of Hampton food manager certificate is to be posted in public view . The certificates from former managers can be removed from the permits and license board
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee wash hands -- blow nose and then obtain gloves -- blew one open -- then put on glove
Correction: advised employee that after blowing / scratching nose with paper toweling after washing hand he had potential of contamination and must again wash hands . Advised that blowing open gloves is not approved .!
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloths observed sitting on prep line and on top of the MERITECH hand wash station
Correction: wiping cloths are to be maintained in containers of sanitize solution at the proper concentration .Wiping cloth containers may not be on or over active food surface nor can they sit on the floor
- Food Display
Observation: containers of lemon wedges unprotected at the self service beverage line
Correction: provide a hinged lid container at each of the units with citrus wedges
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: shredded beef on the serving line steamtable ( carnitas ) was 110-- placed on line as I entered for inspection
Correction: removed from the serving line and reheated to > 170
- Temperature Measuring Devices
Observation: thermometer broken at the door of the dual sided under counter refrigeration unit and the walk in refrigeration unit
Correction: provide thermometers accurate to 2 degrees by the door of each refrigeration unit
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: shelf with pans located under the STAR PRO MAX heat press is damaged and no longer sealed with side panels
Correction: resecure the shelf ( support piece missing / damaged) and then reseal shelving to side panels
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> walk in refrigeration shelving ( especially that on the right side as you enter unit ) the powder coat is badly peeling and the under surface rusty / flaking
>> powder coating of dual sided under counter refrigeration unit is worn / peeling
>> upper plate of refrigeration drawer unit under grill is missing and insulation exposed
Correction: >> Replace or resurface walk in refrigeration shelving
>> replace or resurface the dual sided under counter refrigeration shelving
>> restore panel / plate to position over the upper refrigeration drawer under the grill
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards are badly stained and scored
Correction: replace cutting boards or plane down to smooth and unstained surface
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: lack of sanitizer at the 3 compartment sink -- cleaned dishes observed on drainboard . Checked bladder bag of concentrate of quaternary ammonia and it was out
Correction: had employee connect full bag of quaternary ammonia concentrate and delivery of 200 ppm observed
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: ice shute at the drink fountain is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the gasket of the under counter dual sided refrigeration unit
>> the exterior frame of the MERITECH hand wash station ( especially cook's side )
>> the interior both sides of the MERITECH hands wash station
>> the gasket of the refrigeration drawer unit
>> the lower right gasket of the under counter refrigeration unit at the serving line
>>lid organizer recess
Correction: clean clean clean clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: >>boxes of single service items observed on floor under the self service beverage line
>> foil to go bases stored incorrectly at the serving line
Correction: >>single service( even in boxes ) are to be stored > 6 inches off floor
>> foil bases at the serving line are to be dispensed with food contact side down
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the handsink in the back room with 3 compartment sink
Correction: restocked at the time pof the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> base tile molding damaged undedr electric panel boxes - thermostat
>> corner molding damaged to the left of the handsink in room with 3 compartment sink
>> floor tile cracked ( several ) at entry to kitchen near register
>> beauty rings - cover rings not in place at the gas connections cookline equipment
>> outlet plate not in place wall behind fryer
>> floor tile grout erroded at the rice prep - handwash area of cookline
Correction: >> replace damaged base molding tile
>> replace - repair corner molding to return wall left of handsink ( wall with 3 compartment sink ) to smooth and easily cleanable
>> replace floor tiles at food service area entry ( near register ) if any sections start to lift upward
>> seal openings along cookline equipment by restoring the beauty rings and outlet plate to be flush with the wall ( no gaps or openings to be observed )
>> regrout floor tile as needed to eliminate areas where food and moisture are accumulating
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor dirty rice prep - hot holding - handwash area of cookline
>> floor wet / standing water under dry good shelving where tortillas are stored
Correction: clean
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08/14/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage on prpe line ( chopping / dicing )
Correction: personal beverages are to be only on lower level
- Utensils - In-Use - Between-Use Storage
Observation: brown rice scoop laying on contents
Correction: maintain handles of scoop upright out of contents
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: black beans ( interior of mass ) in under counter hot hold unit at 130
Correction: advised to reheat entire volume to > 165
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> both gaskets of the under counter serving line cold refrigeration unit are shredded
>> vent filters ( 2 ) are askew
>> upper frame of the refrigeration drawer unit metal frame is removed and insulation exposed
>> refrigeration drawer unit not operational ( mechanical issue )
Correction: >> replace damaged gaskets service line cold refrigeration unit doors
>> install vent filters properly
>> restore metal frame section so that warm air does not enter / cold air exit drawer
>> repair the refrigeration drawer unit
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained
Correction: bleach our cutting boards or replace
- Non-Food Contact Surfaces
Observation: >> table tops not cleaned from 5/13 prior to opening
>> cabinetry under auto handwash at cook / customer service line dirty
>> exterior of rice steamer dirty / stained
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >> to go containers boxed on floor by rice palate
>> foil to go and cardboard to go bases stored incorrectly
Correction: >> store boxed single service stock > 6 inches off floor
>> store to go bases with food contact side down
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: handsink at the rear ( by the 3 compartment sink ) was used as counter for delivered goods which had arrived earlier in the morning
Correction: handsink is to be available at all times for the washing of hands. DO NOT use as counter top / storage
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: rear handsink ( at the 3 compartment sink line ) leaks badly
Correction: repair handsink by 5/15 . Plumber called at the time of the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> base tile molding damaged at the rice palate and at the left corner of the managers office door frame
>> floor tiles ( 3 ) are cracked at the entry to the kitchen frome the dining room
Correction: >> repair base molding to position
>> replace daamged floor tiles
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty / wet at the soda syrup box rack where floor is not sloped to drain
Correction: squeege floor
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05/14/2012 | Routine | |
- Person in Charge
Observation: Did not register staff Serve Safe completion certificates with the health department as per city code.
Correction: Comply with city code. Bring course completion certificate to the health department. Instruction flyer left with staff.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wooden block was being used to support the gas line to the rice cooker.
Correction: Replace with a non-absorbable material such as PVC.
- Food Contact Surfaces - Cleanability*
Observation: The bottome of the ice transfer pail is cracked.
Correction: MOD advised placed more on order.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gaskets at the cold refrigerator at the assembly line are split.
>>The gasket on the lower refrigeration drawer was missing.
>> The plastic shelf above the upper refrigeration drawer has been removed.
Correction: >>Replace damaged or missing gaskets.
>> Restore frame of refrigeration drawer to being intact before storing any PHF in the drawer.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are badly stained and scored.
Correction: Resurface or replace each board.
- Non-Food Contact Surfaces (repeated violation)
Observation: >> The interior of the fry cabinetry is dirty.
>> The narrow lid storage recess has excissive food debris.
>>The interior of the dual refrigerator needs cleaned.
>>The top of the upright drink refrigerator.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Observed multiple instances of wet stacked utensils.
Correction: Cleaned equipment is to be air dryed prior to storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The knife sharpeners were being stored in a non cleanable position.
Correction: Manager will buy devices to hang the sharpeners to prevent them from contamination.
- Handwashing Cleanser - Availability
Observation: The automatic handwashing machine on the front line did not have adequate soap.
Correction: Replace empty soap bottle.
- Lighting, Intensity
Observation: There was a light and globe missing from the grill line.
Correction: Restore the light with bulb and shatter resistant covering.
- Dressing Areas and Lockers - Designation
Observation: Employee articles were being stored in the rice storage area.
Correction: Provide a separate place for employee personal items.
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02/07/2012 | Routine | |
Encourage manager that to eliminate CCP of cooling prepared products ( shredding pork and making pico ) to make / portion in walk in ref,
Also encourage adjusting walk in refrigeration unit down 2 or 3 degrees . Ideally should start the day 36 / 37 degrees
- Person in Charge (repeated violation)
Observation: 2 staff have taken and passed serve safe course but have not registered course completion statements with this office
Correction: told MOD on how to register course completion statements as required by City Code and to post issued certificates in public view
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site) (repeated violation)
Observation: non handled container observed in the rice barrel
Correction: only handled non breakable containers may be in the rice barrel and the scoop must be stored with handle upright
- Critical: Cooling* (corrected on site)
Observation: beef ( steak ) from 11/3 in plastic bag in large volume ( ~5 pounds ) for donation was IT 45 degrees
Correction: Thrown out at time of inspection .Advised manager of temperature observed and the manager
- Nonfood Contact Surfaces
Observation: use of cloth under cutting board to stablize
Correction: cloth is not approved due to it's absorbancy . Plastic mesh mat is approved for this use
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> under counter refrigeration gaskets split assembly line
>> under counter refrigeration shell ( door cookline side ) damaged ( busted )
>> under counter refrigeration shelving powder coat worn ( both sides )
>> top refrigeration drawer under grill door frame shell broken off
Correction: >> replace damaged gaskets under counter refrigeration unit
>> replace door under counter refrigerator
>> monitor deterioration under counter refrigeration shelving . IF worsens replace or resurface
>> repair drawer frame / shell to have intact surface prior to using refrigeration drawer for potentially hazardous items ( can use for peppers / onions )
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained /scored
Correction: replace or bleach out cutting boards and plane to smooth surface
- Non-Food Contact Surfaces
Observation: top upright refrigeration unit is dirty / dusty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: foil to go units not properly stored ( one stack ) on single service shelving
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: small leak drainline of the soak sink at the dish washing line
Correction: repair / fix leak
- Physical Facilities in Good Repair
Observation: base tiles damaged entry into dish line / walk in ref, room under thermostat ( broken off in half )
Correction: replace damaged base tiles
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11/04/2011 | Routine | |
Encourage manager that to eliminate CCP of cooling prepared products ( shredding pork and making pico ) to make / portion in walk in ref,
Also encourage adjusting walk in refrigeration unit down 2 or 3 degrees . Ideally should start the day 36 / 37 degrees
- Person in Charge (repeated violation)
Observation: 2 staff have taken and passed serve safe course but have not registered course completion statements with this office
Correction: told MOD on how to register course completion statements as required by City Code and to post issued certificates in public view
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site) (repeated violation)
Observation: non handled container observed in the rice barrel
Correction: only handled non breakable containers may be in the rice barrel and the scoop must be stored with handle upright
- Critical: Cooling* (corrected on site)
Observation: beef ( steak ) from 11/3 in plastic bag in large volume ( ~5 pounds ) for donation was IT 45 degrees
Correction: Thrown out at time of inspection .Advised manager of temperature observed and the manager
- Nonfood Contact Surfaces
Observation: use of cloth under cutting board to stablize
Correction: cloth is not approved due to it's absorbancy . Plastic mesh mat is approved for this use
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> under counter refrigeration gaskets split assembly line
>> under counter refrigeration shell ( door cookline side ) damaged ( busted )
>> under counter refrigeration shelving powder coat worn ( both sides )
>> top refrigeration drawer under grill door frame shell broken off
Correction: >> replace damaged gaskets under counter refrigeration unit
>> replace door under counter refrigerator
>> monitor deterioration under counter refrigeration shelving . IF worsens replace or resurface
>> repair drawer frame / shell to have intact surface prior to using refrigeration drawer for potentially hazardous items ( can use for peppers / onions )
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained /scored
Correction: replace or bleach out cutting boards and plane to smooth surface
- Non-Food Contact Surfaces
Observation: top upright refrigeration unit is dirty / dusty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: foil to go units not properly stored ( one stack ) on single service shelving
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: small leak drainline of the soak sink at the dish washing line
Correction: repair / fix leak
- Physical Facilities in Good Repair
Observation: base tiles damaged entry into dish line / walk in ref, room under thermostat ( broken off in half )
Correction: replace damaged base tiles
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11/04/2011 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: facility lacks certified food manager .
Acting management rerolled to take course starting 8-29
Correction: once course completed ., when course completion statement received register with this office to be CIty of Hampton food manager as required by city Code
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: non handled scoop / container in rice barrel
Correction: only handled non breakable scoop to be in the rice barrel and the handle of the scoop is to be upright out of contents
- Food Storage - Clean and Dry Location
Observation: bag of onions observed on floor
Correction: store > 6 inches off floor
- Critical: Cooling* (corrected on site)
Observation: pico from ambient and pre chilled components made at 11 am in walk in refrigeration unit at 3 pm was 45-48 degrees
Correction: advised acting manager than product must cool from ambient temperature ( 70 ) to 41 in 4 hours. Advised to put in shallow pan uncovered in walk in ref, to rapidly cool .Product observed 4-6 inch deep pan covered ( and dated )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: shredded pork and pork chubs ( pre cooked ) in under counter refrigeration unit at 52 -54 degrees . Per acting manager chubs had been allowed to sit out on counter around 2 pm while pork ( and beef ) shredded / seperated
Correction: advised must cool down to < 41 in the following 3 hours . Recommened placing ice into clear plastic bags and sitting on top of product
- Temperature Measuring Devices (repeated violation)
Observation: thermometer lacking at door under counter refrigeration unit and cold prep unit serving line
Correction: provide thermometer accurate to 2 degrees at refrigeration doors
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> vent filter not properly installed / aligned at the cookline vent hood
>> upper plastic shell of refrigeration drawer removed / busted off
>> gasket split left door serving line cold prep ref,
Correction: >> install vent filter correctly
>> repair the shell of the refrigeration drawer . Consider having sheet metal plate made ( custom) for the location to restore to smooth - durable - non absorbant and easily cleanable . Until repaired do not locate proteins ( meat ) in this drawer
>> replace split gasket prep ref,
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained and scored
Correction: replace boards or plane down to smooth and clean ( white ) surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: knife located on magnetic bar is dirty
Correction: clean and sanitize
- Non-Food Contact Surfaces
Observation: under grill is dirty
cabinetry at electric panel box customer serving line is dirty
lower drawer gasket dirty ( refrigeration drawers )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: fryer lid stored with one edge on floor
Correction: store with entire lid > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: food service gloves stored under paper towel dispenser cook - serving line dual handsink
Correction: do not locate gloves under paper towel dispenser since drippy wet hand can drip onto gloves
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty at the rice table - rice steamer
floor dirty under customer service beverage line ( under drink fountain )
Correction: clean
|
08/23/2011 | Routine | |
all temperatures taken were internal temperatures
- Person in Charge (repeated violation)
Observation: facility has person who has just completed food manager's course ( and received course completion statement ) but has not had opportunity to register statement with this office
Correction: to comply with Hampton City Code the course completion statement is to be registered with this office and payment of 10 dollar fee to be City of Hampton certiifed food manager. Bring in course completion statement to our office to register
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: shredded pork in top refrigeration drawer 52
Correction: pans relocated to under counter dual side refrigeration unit which was holding at 40 . Drawer has been recently serviced but still product not at temperature . Note ---lower drawer product at 40
- Food Contact Surfaces - Cleanability*
Observation: ice transfer bucket base / foot damaged
Correction: replace ice transfer bucket
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at door of under counter dual side refrigeration unit
thermometer damaged under counter cold prep ref,
Correction: thermometers accurate to 2 degrees to be located at the doors of each refrigeration unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>interior shell of refrigeration drawer unit above the top drawer is damaged (section of plastic shell removed )
>> gasket split left under counter refrigeration unit door
Correction: >>monitor damage -IF it worsens will need to be replaced .
Surface should be smooth - durable - non absorbant and easily cleanable
>> replace damaged gasket prep ref,
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained
Correction: bleach out staines and plane to smooth
- Non-Food Contact Surfaces
Observation: drink upright refrigeration unit gasket dirty
Correction: clean gasket
|
05/23/2011 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: facilility lacks person who has taken food managers course
Correction: employees are registered for classs next month .
When course is taken and passed bring course completion statement ( see flyer ) to this office to register as a City of Hampton food manager
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Effective restraint explained to employee
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: non handled measuring pan for rice observed in rice barrel
Correction: only handled scoops / containers may be present in the dr y good barrel . Scoop handles are to be upright out of contents
- Temperature Measuring Devices
Observation: thermometer lacking in the under counter ref, ( pass thru ) and thermometer broken in the walk in ref, under the meat
Correction: restore thermometers accurate to 2 degrees at the doors of all refrigeration units
- Equipment - Good Repair and Proper Adjustment
Observation: upper frame top refrigeration drawer missing
Correction: restore plastic insert/ frame to position
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: under counter pass thru refrigeration unit door gasket dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment was observed to be stacked while wet
Correction: cleaned equipment is to be air dried prior to stacking
- Physical Facilities in Good Repair
Observation: corner molding strip not secure with the all at the entry to the food service area ( right wall ) and wall right of the back room hand sink
Correction: secure the corner molding to wall in both locations
|
02/25/2011 | Routine | |
all food temperatures observed are internal. 2011 permit issed
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: At least one full time employee who has completed an approved food safety course shall register the certificate with the Hampton Health Dept by submitting a copy of that certification along with $10 to the HHD. The Hampton Certificate shall be posted in public view at the store.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered personal beverage improperly stored above food contact surfaces.
Correction: Corrected. Properly store personal beverages (covered) BELOW food, food contact surfaces, and equipment.
- Food Preparation (repeated violation)
Observation: Pans of chips were stored in the dining for portioning in the dining room prior to customers arrival-- the chips are subject to environmental sources of contamination during preparation.
Correction: Discontinue portioning chips in the dining room to protect the chips from contamination and to preparation is being conducted within close proximity of the handsinks.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Diced chicken on hot rail is hot holding at improper temperatures (119*).
Correction: Hot hold potentially hazardous foods at least 135* after cooking to adequate temperature. Manager may use time as a control to ensure any chicken remaining at end of lunch service is discarded. The time the chicken is removed from the warmer shall be TRACKED/MEASURED using approved methods such as timers, logs, etc to ensure remaining product is used/discarded within 4 hours from that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Portioned cups of sour cream on cold rail holding at 47-49*.
Correction: Cold hold phfs at or below 41*. There is a limited amount of portion cups on the rail and manager was advised that time may used as a public health control provided that the time the cups were placed on the rail is TRACKED/MEASURED by using approved means such as timers, logs, etc. to ensure any remaining product is discarded within 4 hours from that time.
- Nonfood Contact Surfaces (repeated violation)
Observation: Cloth towel used to stablilze the cutting board.
Correction: Discontinue using cloth towels as they absorbent. Rubber shelf liner is an approved since it is non absorbent and can be easily cleaned and sanitized.
- Equipment - Good Repair and Proper Adjustment
Observation: The gaskets are in poor repair:
1) bottom grill drawer gasket is missing
2) on both doors of the front undercounter refrigerator
Correction: Repair/replace the gaskets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the prep sink area is heavily scratched, stained, and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The soda dispenser backsplashes (around nozzles) are not clean--heavy build-up around at least 2 nozzles.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) bottom grill drawer gasket area
2) top of shelf over fax and monitor
Correction: Clean
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Employee washed a knife in soap and then ran the quat sanitizer over it since the basin was not filled with the sanitizer--the knife did not have contact with the sanitizer for at least 30 seconds.
Correction: When setting up the three comparment sink, ensure the basins are set up for wash, rinse, AND sanitize. Immerse or expose food contact surfaces to the quat sanitizing solution for 30 seconds.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the back handsink.
Correction: Provide trash cans in the immediate areas of the hand sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below self service beverage counter (around the floor drain AND the floor drain cover)
2) floor below ice machine
Correction: Clean.
|
12/07/2010 | Routine | |
refrigeration drawer held open > do not hold drawers open
DO NOT USE HOT water in the sanitize compartment of the 3 compartment sink . Cool water wanted ( 77 -90 degrees )
- Person in Charge (repeated violation)
Observation: facility does not have City of Hampton food manager certififcate
Correction: candidate must present course completion statement or card verifying successfully completed course within last 3 years to our office and register as City of Hampton manager ,
Flyer left again with MOD
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth bucket observed on floor
Correction: wiping cloth bucket may not be on floor / on or over active food service surface . Locate on lower level table / surface
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: >>pinto beans over stocked on assembly line and not stirreded top of mound at 122 ( bottom of pan > 170)
>> diced chicken on assembly line ( again not being stirred ) 122-153
Correction: >>portion control product so that it is not above the load limit line indicated on the pan . This will also allow staff to stir product to maintain temperatures of > 135 . Take pans and reheat on stove t0 > 165
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: fresh tomato salsa on assembly line IT 44 /45
Correction: stir product often to maintain cold and keep lids on product when not during a rush period . Also lower temperature of refrigeraton unit to < 40
- Equipment - Good Repair and Proper Adjustment
Observation: oven mitt torn
Correction: replace damaged oven mitt
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained
Correction: clean / bleach out staining on cutting boards
- Lighting, Intensity
Observation: light out cookline
Correction: restore out light bulb
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09/07/2010 | Routine | |
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